Pudding (Castle)

Instructions

1. Weigh 4 eggs and take their weight in sugar, flour, and butter.
2. Beat the butter to a cream, then add the sugar, the 4 eggs well whisked, and the flour, with a dash of grated nutmeg and brandy for flavouring.
3. Bake in little tin cups for twenty minutes. This quantity fills six cups.
4. Serve with a wine sauce.